Cheesy Chicken Fingers Recipes

CRISPY CHICKEN FINGERS

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

Crispy Chicken Fingers image

Steps:

Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

DOUBLE CHEESE CHICKEN FINGERS

Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 12

Number Of Ingredients 9

Double Cheese Chicken Fingers image

Steps:

Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

Nutrition Facts : ServingSize 1 Serving

Ingredients

1/3 cup Original Bisquick™ mix
1/3 cup whole wheat seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crushed cheese crackers
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/3 cup egg whites (from 3 eggs)
2 lb chicken tenders
3 tablespoons butter or margarine, melted

CRISPY CHICKEN FINGERS

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Appetizers Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 6

Crispy Chicken Fingers image

Steps:

In a shallow bowl, combine the sour cream, lemon juice and Worcestershire sauce. In another shallow bowl, add croutons. Dip chicken strips in sour cream mixture, then coat with croutons. , Place on a greased baking sheet. Drizzle with butter. Bake at 400° for 20 minutes or until chicken is golden brown and crispy and juices run clear. Serve with dipping sauces.

Nutrition Facts : Calories 349 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

Ingredients

2 cups sour cream
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 pounds boneless skinless chicken breasts, cut into strips
2 cups crushed seasoned croutons
1/4 cup butter, melted

EASY CHEESY CHICKEN FINGERS, REDUCED FAT

This recipe is a combination of cornflake crumb coated chicken recipes that I have encountered over the years. It is also a spin-off of a family recipe. It is truly delicious. I usually cook in very small portions and I seldom measure, so please use your judgment to adjust the ingredients to your needs.

Provided by R. Oakley

Categories Chicken Breast

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

Easy Cheesy Chicken Fingers, Reduced Fat image

Steps:

Season chicken breast strips with half the listed portion of seasoned salt, cayenne and black peppers.
It is best to let chicken marinate in the refrigerator for at least 45 minutes, but this is optional.
In a plastic bag, combine cornflakes crumbs, the remaining half portions of seasoned salt, cayenne and black peppers, add the parmesan cheese to this mixture, combine by shaking the plastic bag.
Rub the chicken strips with the softened margarine to help the crumbs stick.
Drop the chicken strips into the plastic bag containing the cornflakes mixture, shake until the chicken pieces are coated.
Place the coated strips in a single layer on foil paper that has been sprayed with cooking spray.
Lightly spray the chicken strips with a spritz of cooking spray.
Bake at 375 degrees for 30 minutes or until cooked.
In the last 5 minutes of cooking, sprinkle the chicken strips with the shredded cheddar cheese.

Nutrition Facts : Calories 134, Fat 2.2, SaturatedFat 1.1, Cholesterol 38.3, Sodium 220, Carbohydrate 9.8, Fiber 0.4, Sugar 1.2, Protein 18.3

Ingredients

2 boneless skinless chicken breasts, cut into strips
1 1/2 cups corn flakes cereal, crushed into crumbs
1/2 cup shredded low-fat cheddar cheese
2 tablespoons low-fat margarine, softened
1 tablespoon grated parmesan cheese
1 teaspoon seasoning salt, to taste,divided (e.g. Lawrys)
1/2 teaspoon cayenne pepper, to taste,divided
1/2 teaspoon black pepper, to taste,divided
cooking spray